Macaron Infiniment Pistache

Sift the icing sugar with the almond flour.

Mix the food colorings into the first batch of egg whites and pour over the almond-sugar mixture without stirring.

Prepare an Italian meringue - boil water and sugar to 118°C. Start whisking the second batch of egg whites when the syrup reaches 115°C.

Pour the cooked sugar over the whipped egg whites while whisking, and cool to 50°C.

Gently fold the meringue into the almond mixture to create a smooth batter.

Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing 2 cm apart.

Tap the sheets to flatten slightly and remove air bubbles.

Let shells dry (crust) for at least 30 minutes at room temperature.

Preheat a convection oven to 180°C (356°F).

Bake for 12 minutes, briefly opening the oven door twice during baking to release moisture.

Slide the baking paper onto the countertop immediately after baking to cool.

Melt the chopped white chocolate to 45–50°C in a bain-marie or microwave.

Bring the cream to a boil with the pistachio paste and bitter almond extract.

Gradually pour the hot cream over the melted chocolate in three additions, stirring from the center outwards.

Blend with an immersion blender until smooth.

Pour into a shallow dish, cover with plastic wrap touching the surface, and refrigerate for 6 hours until creamy.

Fill a piping bag fitted with a plain No. 11 tip with the pistachio ganache.

Turn half the shells upside down and pipe a dollop of ganache onto each.

Top with the remaining shells and press gently.

Refrigerate the assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.